Today I have the yawns for having lost some sleep last night. No matter, it’s for a good cause: my sister gave birth to a baby girl late last night! My niece made her entrance into this world in very dramatic fashion, keeping everyone on pins and needles. Today we will have this wonderful ice cream in celebration and honor of baby Claire.
This ice cream is delicious, rich, decadent, and fit for a queen. Despite its richness, it goes down easy – perhaps too easy! It’s one of those where you can eat half the carton in mere moments without realizing what you’ve done.
Malted milk powder is a genius thing.
So while Claire cannot eat ice cream quite yet, someday she will partake, and hopefully she will love this one. Hopefully I’ll get to make it for her one day. I’m anxiously awaiting when I get to meet her and I can’t wait to watch her grow up!
Miss Claire – I, like you, for whatever reason decided to make a rather dramatic entrance into this world. Take it from me, you’ll never live it down. But someday when you’re older, we can bond over how we both traumatized all our family members. Okay?
Source: adapted from The Bon Appetit Cookbook, by Barbara Fairchild
8 oz. semi-sweet chocolate, chopped
2 cups heavy cream
2 cups half and half
4 large egg yolks
3/4 cup sugar
3/4 cup plain malted milk powder
1 tbs vanilla extract
Fill a small saucepan with water about half-way up. Place over medium heat and bring to a simmer. Place chocolate in a glass bowl and set the bowl over the simmering saucepan, but make certain that the bottom of the bowl is not touching the water. Let it sit until the chocolate is melted and smooth. Remove from the saucepan and set aside.
Bring the cream and half and half just to a simmer in a heavy medium saucepan, then shut off the heat. In a medium bowl, whisk together the egg yolks and sugar. If they don’t cooperate, a small splash of water or milk will do the trick. Whisk until the yolks are pale yellow and thick.
Now you want to temper the eggs so they do not scramble on you. To do this, add about half a cup of the cream mixture into the egg yolk mixture, whisking constantly. Now gradually pour the egg yolk mixture into the saucepan with the cream mixture, whisking constantly. Return the heat to medium-low and stir continuously until the custard becomes thick and coats the back of a spoon, about 10 to 15 minutes. Do not boil.
Gradually whisk the custard into the melted chocolate. Use a bigger bowl if necessary. Whisk in the malted milk powder and vanilla. The custard may appear grainy; that’s okay.
Press plastic wrap directly onto the surface of the custard and refrigerate until well-chilled, at least 2 hours.
Churn the custard in your ice cream maker according to manufacturer’s instructions. Transfer the ice cream to a container and freeze until firm. Note: this takes a LONG time to completely firm up. If you want it really firm, I would recommend letting it sit overnight. But, it’s still good with a more soft-serve texture!